Black pepper steak, as a Western dish, is eaten in a very sophisticated way. However it is also very skillful. Isn't it puzzling why the chef in the western restaurant can make silky black pepper steak? That's because it's very important to marinate the steak before frying it, and this step determines the flavor of the steak. Below we will provide you with a detailed description of how to marinate black pepper steak.

Method 1:

Mix minced garlic, minced ginger, half a bowl of Sriracha soy sauce, half a cup of red wine, a little honey, a little chili powder and black pepper, mix into a sauce and marinate the steak in it for about 2 hours. If you have time to prepare it ahead of time, you can wrap the steak in plastic wrap after it has been soaked in the juice and leave it in the refrigerator overnight, and then make it the next day for even better results.

Method 2:

Seasoning: olive oil, salt, black pepper, bottled steak sauce Pour a tablespoon of olive oil on the steak, sprinkle with salt and pepper, and make a marsaki with your hands, so that the front and back are evenly coated with these seasonings. Cover with plastic wrap and place in the refrigerator to marinate for half an hour.

Method 3:

Put 500 grams of cut beef in a basin, then mix 10 grams of soy sauce, 7.5 grams of baking soda, 5 grams of raw chalk, 75 grams of water to make a paste, mix together with the beef, and finally cover with 25 grams of peanut oil.